Extra-Virgin Olive Oil and Artichokes
- SERVINGS: 4
You can, if you like, use baby artichokes instead of larger ones; simply trim the leaf tips, break off the stems and cut them in half before cooking. The cooking time will be shorter.
- 4 large artichokes
- 1 lemon, halved, plus 2 teaspoons fresh lemon juice
- 1/4 cup extra-virgin olive oil, preferably Spanish
- 1/4 cup dry white wine
- 1/2 cup water
- 4 garlic cloves, coarsely chopped
- Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base. Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water.
- In a medium saucepan, combine the olive oil, wine, water and garlic and bring to a simmer. Add the artichoke bottoms and a large pinch of salt and simmer over moderately low heat until tender, about 12 minutes. Let the artichokes cool slightly in the cooking liquid, then add the 2 teaspoons of lemon juice and season with salt. Serve warm or at room temperature.
Make AheadThe artichokes can be refrigerated overnight. Rewarm gently in the oil before serving.
Serve WithToasted peasant bread.